Spicy squash salad

This substantial salad with roasted spicy squash can be served with Paul Hollywood’s rich savoury brioche couronne.

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  • 2.4kg/5lb 3oz butternut squash or pumpkin, peeled, seeds removed, chopped into 2cm/1in cubes
  • 2-3 large red chillies, seeds removed, sliced
  • 1½ tsp ground cumin
  • 1½ tsp dried chilli flakes
  • salt and freshly ground black pepper
  • 80ml/3fl oz good olive oil
  • 150g/5½oz pak choi leaves, separated and roughly chopped
  • 150g/5½oz baby spinach leaves
  • large handful pitted black olives
  • 300g/10oz goats’ cheese, crumbled (optional)

For the dressing

To serve